Tag Archives: Chicken Divan

Chicken Divan – a little lighter

Last week I unfortunately ate WAY too much of the Texas sheet cake I blogged about; it was SO good I’m going to have to hold off on making it again anytime soon, eventually it is going to be shorts season again; once all this snow melts.
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My husband has a childhood memory of chicken divan, he never calls it chicken divan it’s always my mom’s chicken and broccoli casserole so when I made my first divan he was like yeah that’s it. Wel after making it for several years now I have come to realize even though it’s filled with broccoli the other things around the broccoli are kind of crazy bad for the waistline if you know what I mean. Cream of chicken soup, cubed bread, shredded cheese and butter. Don’t get me wrong I LOVE the old casserole but I wanted to try to lighten it up just a bit.
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I am all about flavors and was a little nervous to change it too much that it is unrecognizable. So I stuck with building layers of flavor so I wouldn’t miss all the richness of cream of soup, bread and cheese.  I hope you like this “lighter” version of my husband’s’ childhood chicken divan.
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Chicken Divan

Ingredients
2-3 heads of broccoli, chopped
2-3 boneless skinless chicken breasts
2 tablespoon extra virgin olive oil
3 cloves garlic, minced
2 bulbs shallots, minced
3 tablespoons flour
2-3 teaspoons curry powder
1 cup of chicken broth
1 cut fat free milk
¼ cup white wine
6 oz shredded low fat cheese
¼ cup grated parmesan
¼ cup seasoned breadcrumbs
Kosher salt
Freshly cracked black pepper

Instructions
Steam or blanch the broccoli just till slightly tender and set aside.

Preheat oven to 350’F and grease a 13×9 baking dish

Chunk up chicken into bite sized pieces.  Season liberally with salt and pepper on all sides.
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Heat a medium skillet on medium high heat, add some of the oil and cook the chicken till it is slightly browned and just cooked through. Remove the chicken and set aside.
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In the same skillet add more oil if needed and saute the shallots and garlic; saute till soft and translucent. Sprinkle with flour and the curry powder whisk till smooth.
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Stir in the broth, milk and wine and bring to a boil allowing the flour to help thicken the sauce.
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Remove from the heat and add half of the shredded cheese. Season to taste with salt and pepper.

Fill the bottom of the casserole dish with the broccoli, pour half of the sauce over the broccoli, cover with the pieces of chicken and then the remainder of the sauce. Sprinkle with the remaining shredded cheese, the grated Parmesan and the breadcrumbs. Spray a little cooking spray on top and bake for about 30 minutes.

Serves 6
Approx Macros
340 Calories – 13 Fat – 20 Carbs – 34 Protein

Broccoli Cheddar Soup (from my garden)

So I harvested all of my garlic yesterday as well as several zucchini and cucumbers but only one summer squash and a few tomatoes and a couple of onions. We have been getting broccoli pretty steady for a couple of weeks now. My garlic ended up with pretty small bulbs but there are 68 of them so I think we should be OK for a bit. I need to figure out how to grow larger bulbs; the small ones don’t really keep very well. Once it cures for a couple of weeks I will probably have to peel and freeze all of it. Once frozen the only way to use it is crushed but I do that more than anything else so I am pretty OK with it.

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Broccoli Cheddar

 

 

 

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Chicken Divan

 

 

 

 

 

 

 

 

Broccoli really doesn’t keep very long in the fridge once harvested so I had to do something with it. I have already frozen a couple of gallon bags so this morning I decide to make something with it. I love broccoli cheddar soup so that took care of some of it and my son loves Chicken Divan so that took care of the rest. We had the soup for lunch and the divan is actually in the oven as I type.

 

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Broccoli Cheddar Soup

1 TBS melted butter

1 medium onion chopped

¼ cup melted butter

¼ cup flour

1 Cup half and half

1 Cup milk

2 cups chicken stock

Head of broccoli (use less if you want) trimmed

1 cup julienne carrot

¼ tsp nutmeg

8 ounces grated good sharp cheddar cheese

Salt and pepper

Sauté onion in butter and set aside

I had a potato that I peeled for breakfast and didn’t need it SO I cut it up; ,boiled it and used my potato ricer and added it to my soup, it helped thicken the soup even more, which we all love.

Melt butter and add flour using a whisk over medium heat for 3-5 minutes.  Stir constantly and add the milks. Add the chicken stock and simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.

Add salt and pepper to taste. You can puree this if you want or leave chunky (I left mine chunky) return to heat and add cheese. Stir in nutmeg and enjoy. My son doesn’t like broccoli cheddar soup but he did like and eat this one.

Freeze or eat your choice

Sometimes I am hard pressed for time to cook a yummy meal during the week!  I also on occasion find it a pain in the butt to cook and I need a break; mostly on Friday nights.  So when I am in the cooking mood, I tend to take a few minutes before I go shopping to gather some ideas for dinners; I do ask the guys what they would like for dinners/ lunches; sometimes I regret this decision; This week they asked for Spaghetti, Chicken Divan, Beef Stew and Homemade ravioli.

Here are a few things I do in large quantities so we can eat some now and I freeze the rest for a later date. Meatballs for spaghetti or they are also great for grinders and I also make Swedish meatballs.  When I do make them I usually double the batch and freeze the leftovers on a sheet pan; once frozen I put them in a ziploc baggie and grab as needed.  While I do love meatballs; I do not like meatloaf; which also freezes very well.  Some will argue that they are basically the same thing but this is a childhood table drama and meatloaf will never be on my menu.  Though I have made it for my husband; probably only 5 or 6 times in the 29 years we have been together.  Wow that actually sounds pretty terrible now that I see it in writing.  You would think I could make it for him at least once a year.  I will consider making a couple for him next weekend; only because his birthday is coming up.

Meatballs

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground hamburger
5 ounces frozen chopped spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using your hands, shape the meatballs into rounds,  Bake for 20 minutes or until golden and cooked through. Double this and freeze what you don’t use.

I also do this with Lasagna.  It is kind of a pain to get all the ingredients out and make the sauce and assemble etc. So when I make lasagna I usually make 3 or 4 and freeze the balance.   A few blogs ago I gave out a 4 bean chili recipe that freezes very well.  My family especially loves this chili on omelets for breakfast or dinner so I tend to pack them up for the freezer in smaller serving containers.

For those who do not have a ton of freezer space I love to cook a roaster or two if I am feeding several people for Sunday dinner; one for dinner and the other for meals during the week.  The breast meat is wonderful alongside some rice and your favorite veggie later in the week.  I tend to like the dark meat in soups/stews as it will stand up to the cooking process better than breast meat which tends to get stringy and dried out; though you can get by this by adding the chicken once your are done cooking the soup/stew as all it needs is to be heated up.  I always make chicken stock from the bones and either use it immediately for soup or end up freezing it.  A super easy meal is the One Pot Pasta that I also posted in a previous blog and you could use the chicken stock you made on Sunday.

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One Pot Pasta

Happy Healthy New Year!